This one uses jarred salsa, canned cannellini beans, and boxed corn bread. A heaping teaspoon of chili powder provides a smoky depth that makes this quick chili taste slow-cooked.
Serve with sour cream, grated cheddar cheese, or any of your other favorite traditional chili toppings. Get the recipe and
1 lb. cooked turkey
1 16-oz. jar chunky salsa
1 15-oz. can cannellini beans, rinsed and drained
1 tsp. chili powder
1 8.5-oz. pkg. corn bread mix
1/4 cup shredded cheddar cheese (1 oz.) (optional)
Slivered green onions (optional)
Chili powder (optional)
- Chop turkey. In Dutch oven combine turkey, salsa, beans, chili powder, and 2/3 cup water. Bring to boiling.
- Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg, and 1/4 cup water. Drop batter by large spoonfuls on boiling turkey chili.
- Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden pick inserted into a dumpling comes out clean. To serve, top chili with cheese, green onions, and chili powder.
- Main Dishes, Chili
- North American